Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1887-06-12
Household.

Household.
Those who have laughed over the
trouble of Pickwick and the widow who
wilfully misconstrued q sensible order
for chop and tomato ( nee into tender
love passages will appreciate the ,;Dod
sense that prompted This order Then
/ they are once initiated INTO the my, cry
Of preparing 80 daint% a dish. II Ser
! geant BuZfuZ had beer thoroughly &C
| quainted with the toothsomeness OF this
combination he would never have wasted
! logic in the effort to prove that so SEN
sible az order could have emaDated from
O love-sick swain, or that any maudlin
sentlment2list would desire such saTory
| diet.
| The very mention wakens interest and
that once enlisted the directions will De
carefully studied. Imprimis, select the
| tenderloin chops of spring lamb. Should
there be any woolly membrane &C herring
remove it carefully as that gives 8
peculiar flavor which is disagree
| able; season them with peppe: and
salt, then dip in to egg WI. ch is
! mixed thoroughly. After every part is
covered dredge with fine bread crumbs,
| let them stand few moments, and then
put into a frying pan with plenty i lard
hot enough to brown q bread cru lb, let
them fry six minutes, turning oite 4, and
send to the table Immediately on 8 hot
dish.
Now for the celebrated sauce One
quart of canned tomatoes, two table
epoonfuls of butter, the same of -four,
eight cloves, q small 81 sc Of onion, one
teaspoonful Of salt, one hird Of @ tea
spoonful of pepper. Cock the tomatoes,
the onion anu the Glove ten minutes.
Heat the butter in small frying pan;
add the -four and stir ever the fire till
smooth and brown. Thea stir into the
tomato and cook two minutes, afterWard
adding the salt and pepper and rubbing
through strainer fine enough to keep
back the seeds. In using -four one must
be governed ~ the fu1dity If the to-
matoes, and when this sauce is made its
use is not confined TO chops, but can be
served with fish, macaToni, and various
other dishes.
American housekeepers are prone to
demand the best cuts Of meat, but these
are not always attainable, and on the
score Of economy their purch Sc is not
always justifisble. Tough meet and
fowls are often q trial, and q bit of wis
dom gathered from al old housekGeper's
experience may be acceptable.
Put on TO boil in kettle as usual. In
stead of the usual cover, tin pan that
will just fit the top is used. Fill me pan
nesriy full OF cold water end replenish
when il gets not Boil until tie meat
drops from the 2ones. Slow boiling is
better than fast. The IDEA is this: The
steam from the kettle, instead OF passing
into the air, as IS ususl when cooked with
the cover on, coudenses on the bottom of
the pan aud drops back into the kettle,
so long as the water does not boil in the
pan.
When done, skim out into deep dish,
remove the bones, boil down the liquor
and add to the meat, cover with q plate
and put on weight. When cold cut in
slices.
Not many days since, remarking TO a
friend that "bread-making in the home
seemed to be lost art" the assurance
was given with proof that yet one woman
could make bread. This friend was kind
enough to give the process, and in turn
these directions are submitted to
the sreader: Take two quarts of -four,
one teaspoon of salt, and pour into 8 well
IN the center one pint of scalded milk in
which half q yeast cake has been dis